Candied Fennel Stalks
½ cup sugar
½ cup water
1 cup fennel stalks
Trim fennel stalks of fronds and slice on the bias to ¼-inch. In a small saucepan, combine sugar and water and bring to a boil over medium heat, swirling until sugar dissolves. Raise heat and boil, without stirring, until liquid is thickened and syrupy, about 5-10 minutes. Add fennel. Stir to coat all pieces. Bring back to a boil, then remove pan from heat. Preheat oven to 200 degrees F. Allow fennel to steep for at least 15 minutes, then strain away syrup (reserve for another use). Spread candied fennel in a single layer on a baking sheet. Turn off oven, then put the candied fennel in the warm oven to dry overnight. Once dry (tacky, but not overly sticky, to the touch), sprinkle with a bit of sugar, then scrape the candied fennel off of the baking sheet with a thin spatula. Add to a bowl large enough to toss the fennel, then toss with a fork, adding sugar as necessary to coat fennel and prevent sticking.
½ cup sugar
½ cup water
1 cup fennel stalks
Trim fennel stalks of fronds and slice on the bias to ¼-inch. In a small saucepan, combine sugar and water and bring to a boil over medium heat, swirling until sugar dissolves. Raise heat and boil, without stirring, until liquid is thickened and syrupy, about 5-10 minutes. Add fennel. Stir to coat all pieces. Bring back to a boil, then remove pan from heat. Preheat oven to 200 degrees F. Allow fennel to steep for at least 15 minutes, then strain away syrup (reserve for another use). Spread candied fennel in a single layer on a baking sheet. Turn off oven, then put the candied fennel in the warm oven to dry overnight. Once dry (tacky, but not overly sticky, to the touch), sprinkle with a bit of sugar, then scrape the candied fennel off of the baking sheet with a thin spatula. Add to a bowl large enough to toss the fennel, then toss with a fork, adding sugar as necessary to coat fennel and prevent sticking.